Name: Spring Peas with New Potatoes and Watercress Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 qt water; ½ lb small new potatoes; salt; 4 cup (or two 10 oz pkgs) frozen baby peas, shelled early spring peas; 2 tbsp unsalted butter; 2 tbsp extra virgin olive oil; 1 medium leek; 2 tbsp chopped mint; 2 tbsp chopped chives; 1 tsp Fresh Lemon Juice; freshly ground pepper; 2 medium bunches of watercress

How To Make Spring Peas with New Potatoes and Watercress

Toss up a light but flavorful side of these spring peas, loaded soft potatoes and peppery watercress, that’s all coated in a tangy-minty thin sauce!

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

4cupswater,(1 quart)
½lbsmall new potatoes
salt
4cupearly spring peas,or two 10 oz packages frozen baby peas, shelled
2tbspunsalted butter
2tbspextra virgin olive oil
1medium leek
2tbspmint,chopped
2tbspchives,chopped
1tsplemon juice,fresh
freshly ground pepper
2bunchesmedium watercress

Instructions

Bring the water to a boil in a medium saucepan. Add the potatoes and a pinch of salt. Cook over moderately high heat for about 20 minutes until fork-tender.
With a slotted spoon, transfer the potatoes to a plate and let cool, then halve or quarter any large potatoes.
Add 1 teaspoon of salt to the potato water and bring to a boil. Add the peas and cook over moderately high heat for about 5 minutes until tender.
In a large skillet, melt the butter in the olive oil. Add the leek and cook over low heat, stirring occasionally, for about 5 minutes until tender.
Reserve ½ cup of the potato cooking water, then drain the peas and add them to the skillet.
Add the potatoes and the reserved cooking water to the skillet and bring to a simmer over moderate heat, stirring. Add the mint, chives and lemon juice and season with salt and pepper.
Remove the skillet from the heat and stir in the watercress.
Transfer the vegetables to a warmed bowl and serve. Enjoy!